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Photo of Harissa lamb chops by WW

Harissa lamb chops

12
Points® value
Total Time
20 min
Prep
15 min
Cook
5 min
Serves
4
Difficulty
Easy
Swapping bulgur wheat for cauliflower keeps the Points low in this tabbouleh-style side

Ingredients

Lamb loin chop, raw

425 g, 8 thin-cut chops

Harissa paste

2 tablespoon(s)

Cauliflower, Raw

600 g, prepared cauliflower 'rice'

Tomato

2 large, halved, seeds discarded, finely diced

Red onion

1 small, finely diced

Cucumber

½ individual, extra large, trimmed, diced

Mint, Fresh

10 g, handful, finely chopped

Parsley, fresh

10 g, handful, finely chopped

Lemon Juice, Fresh

2 tablespoon(s)

Lemon

4 slice(s), wedges to serve

Instructions

  1. Brush the lamb chops all over with the harissa paste, then season well and set aside.
  2. Heat a large nonstick griddle pan over a medium heat, then griddle the chops for 2-3 minutes on each side, or until cooked to your liking. Transfer to a plate, cover loosely with kitchen foil, and set aside to rest.
  3. Meanwhile, make the cauliflower ‘tabbouleh’. Cook the cauliflower ‘rice’ to pack instructions, allow to cool slightly, then transfer to a large bowl. Add the tomatoes, onion, cucumber, herbs and lemon juice, then toss to combine. Season to taste.
  4. Divide the ‘tabbouleh’ between plates, top with the lamb chops, garnish with the extra herbs and serve with the lemon wedges on the side.

Notes

These lamb loin chops are equally delicious cooked on the barbecue.

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